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Crock Pot Yapchick

The next level of potato kugel is yapchick, a combination of kugel and really soft meat such as boneless flanken.
Print Recipe
Prep Time 10 minutes
Cook Time 1 day
Course Side Dish
Servings 6 servings

Equipment

  • Crock pot

Ingredients
  

  • 1 lb boneless flanken
  • 1 onion
  • 8 medium yukon gold potatoes
  • 7 eggs
  • 1 cup olive oil
  • ½ cup water
  • 1 ½ tablespoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Peel the potatoes and place in a bowl of cold water. Line your crock pot with a bag and add the meat to the bottom. Peel the onion and place in the food processor fitted with the S blade. Process. Add the eggs, olive oil, water, and spices. Pulse a few times until combined.
  • Remove the mixture from the food processor and pour into a bowl. Fit the food processor with the grater blade and grate the potatoes. Mix the potatoes with the egg mixture and pour over the meat. Cook on low for 8 hours and up to 24.
Keyword Shabbos, Yapchick